White Chocolate Raspberry Cheesecake

Ingredients:

Crust

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 2 tablespoons granulated sugar

Raspberry Sauce

• 1 1/2 cups raspberries (fresh or frozen)
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch mixed with 2 tablespoons water

Cheesecake Filling

• 24 oz (680 g) cream cheese, softened
• 1 cup granulated sugar
• 8 oz (225 g) white chocolate, chopped
• 1/2 cup heavy cream
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup sour cream

Instructions:

Prepare the Crust

1. Preheat oven to 325°F (165°C).
2. Mix graham cracker crumbs, melted butter, and sugar until evenly combined.
3. Press firmly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes. Remove and let cool.

Make the Raspberry Sauce

1. In a saucepan over medium heat, combine raspberries, sugar, and lemon juice.
2. Cook until berries break down, about 5 minutes.
3. Stir in cornstarch mixture and simmer until thickened.
4. Strain through a sieve to remove seeds. Let cool completely.

Prepare the Filling

1. Melt white chocolate with heavy cream using a double boiler or microwave in short intervals. Stir until smooth and let cool slightly.
2. Beat cream cheese and sugar until smooth and creamy.
3. Add eggs one at a time, mixing on low speed.
4. Mix in vanilla extract, sour cream, and melted white chocolate until just combined.

Assemble

1. Pour half of the cheesecake batter over the crust.
2. Spoon small amounts of raspberry sauce over the batter.
3. Add remaining batter and swirl gently with a knife.
4. Reserve extra raspberry sauce for topping.

Bake

1. Bake for 55–65 minutes, until edges are set and the center slightly jiggles.
2. Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour.
3. Refrigerate at least 4 hours or overnight.

Serving Tips

• Top with remaining raspberry sauce before serving.
• Garnish with fresh raspberries or white chocolate curls if desired.
• Use a hot, clean knife for neat slices.

Storage

• Refrigerate up to 5 days in an airtight container.
• Freeze slices for up to 2 months; thaw overnight in the refrigerator.